Chocolate clusters

• 225g plain dairy-free chocolate
• 85g roasted hazelnuts, roughly chopped
• 85g crystallised ginger

Method

1. Break up the chocolate and place it in a heat-resistant bowl over a saucepan of hot water. Stir gently until just melted, then remove from the heat and stir in the nuts and ginger.
2. Use a teaspoon to drop clusters of the mixture into small paper cases.
3. Refrigerate until set.